Try an Asian food store for cheaper and more variety.
Making kimchi is a bit harder than making sauerkraut but the fermentation is the same.
It stinks while it ferments. Don't go by smell as to how edible it is.
I make both, and am pretty sloppy with my sanitation but have not had any problems with other bugs. You do need to keep it covered properly. If you are worried about that use a starter from a previous batch or from the store bought.
The main key is ANAEROBIC conditions with no oxygen or air getting IN. You can use a jar and air lock, do a "wet" ferment with a float cover or just use a big mixing bowl and cap the fermenting kimchi off with seran wrap. (Sauce on ingredients wet at the bottom of the bowl, seran pressed down onto it and up the sides of the bowl, then loosely cover.
Use a quality fish sauce, not the super salty "LaChoy" crap from the regular grocery.